Tilapia Piccata
4 tilapia fillets
1 lemon
1/2 lb orzo pasta
1 bunch parsley-roughly chopped
1 sweet pepper-deseeded and thinly sliced
2 tbls creme fraiche (or sour cream or greek yogurt)
1 tbls capers
2 tbls verjus blanc or white wine
2 zucchini-cut lengthwise and then crosswise into think pieces
2 tbls butter
2 garlic cloves-roughly chopped
1/3 cup seasoning (flour, parsley, ground yellow mustard and paprika)
Fish
Season fish with salt and pepper on both sides. Place seasoning blend on a plate and throughly coat the fish with seasoning tapping off excess.
Heat about 2 teaspoons olive oil in pan on medium high heat. Add fish and cook about 3 minutes on each side.
Add capers, butter, verjuse and juice of whole lemon. Cook, constantly spooning over the fish, 1 to 2 min.
To Serve top the fish with the sauce and garnish with parsley.
Pasta: Heat medium pot of water to boiling. Cook pasta as directed on box.
Heat about 2 teaspoons olive oil in pan on med./high heat. Add zucchini, peppers and garlic. Season with salt and pepper. Cook, stirring occasinonaly 3-4min until veggies are softened. Transfer to pot with pasta and add creme fresh with a drizzle of olive oil.
